Happy Sunday my lovely readers,
my warming soup is just the ticket for this evenings meal…relax and put your feet up whilst I tell you how easy my soup really is. All you need is 20 minutes…(I promise!) and:
1 butternut squash, roughly chopped,
1 tbp of ghee or coconut oil
1 thumb sized piece of ginger, finely chopped
himalayan salt and pepper, generous pinch of both
1 tsp of turmeric and ground coriander
Simply heat your deep pan over medium high and melt your desired oil. Next, pop in your buttenrut squash and ginger and toss for five minutes. Add your ground coriander, tumeric and seasoning and top it over with 2 cups of water. Leave until your squash has softened which should not take too long and then simply blitz!
Happy Baking guys!
Perhaps you have already noticed…I have a bit of an obsession with soups! I love the versatility and array of flavours which can be produced along with the fact that the ones I make take no time at all. How do you create my delicious and fresh carrot and coriander soup? With five ingredients! Yes, you read that right…a handful of carrots (chopped up), a bunch of coriander (roughly chopped as it will all be blended anyway), 1 large onion (roughly chopped), seasoning and 1 leek. Simply, toss these in some olive oil over a medium heat for about ten minutes. Season and then cover with 2-3 cups of water. Bringing to the boil, blend and add your coriander. You will end up with a vibrant and delicious soup which you will be tempted to have for lunch and dinner! Yum yum!
Niki’s Ramen nikibakescouk
Konnichiwa (こんにちは) my fellow readers and welcome to a new week!
So the days are getting shorter and those chilly nights are now upon us. How about a nice warm hug? Okay, well I can offer a hug but how about an all embracing toasty hug from the inside? My Ramen is super speedy yet packed with all the nutrients you need to keep you going through the day or equally delicious for dinner. The key here is versatility…
Traditionally, Ramen is a Japanese noodle soup that should consist of wheat noodles, soy sauce/miso and a fish or meat based broth with generous toppings such as sliced pork, green onions and even dried seaweed. Now, I did my own version based on what I had at hand but all means you can stick the traditional method. I simply cooked my speedy noodles and placed them in an already simmering pan of chicken stock and proceeded to swiftly add some shredded chicken, soy sauce, peas, red peppers, beansprouts and some minced garlic and ginger. I let the flavours all marry together for no more than ten minutes and served my dish with a generous garnish of spring onions and black and white sesame seeds.
I do hope you give this light yet satisfying dish a try, it lifts the spirits because you know it’s not only good for you but it is heating you up and making you feel all toasty inside and out. Who doesn’t want that?